Method for producing a milk-based product with reduced plasmin-activity

A method for producing a milk-based product, comprising the steps of:

• providing a milk raw material,
• separating casein and whey protein from the milk raw material by microfiltration to provide a casein concentrate as a microfiltration retentate having a whey protein content of at most 6 wt. %, based on the total protein content of the concentrate, and a whey protein concentrate as a microfiltration permeate,
• subjecting the casein concentrate as the microfiltration retentate to a thermal treatment at a temperature of about 95° C. for about 300 sec to provide a thermally treated casein concentrate exhibiting a fully inactivated plasmin activity,
• combining the thermally treated casein concentrate exhibiting a fully inactivated plasmin activity with lactose, milk minerals, water, and the whey protein concentrate, to provide a milk-based product with a reduced plasmin activity,
• subjecting the milk-based product with a reduced plasmin activity to an Ultra High Temperature heat treatment of 138° C. to about 180° C. for at least 3 seconds to provide a milk product exhibiting a fully inactivated plasmin activity.

A method for producing a milk-based product, consisting of the steps of:

• providing a milk raw material,
• separating casein and whey protein from the milk raw material by microfiltration to provide a casein concentrate as a microfiltration retentate having a whey protein content of at most 6 wt. %, based on the total protein content of the concentrate, and a whey protein concentrate as a microfiltration permeate,
• subjecting the casein concentrate as the microfiltration retentate to a thermal treatment at a temperature in the range of 72° C. to about 95° C. for about 30 sec to about 600 sec to provide a thermally treated casein concentrate exhibiting a fully inactivated plasmin activity,
• combining the thermally treated casein concentrate exhibiting a fully inactivated plasmin activity with lactose, milk minerals, water, and the whey protein concentrate, to provide a milk-based product with a reduced plasmin activity,
• subjecting the milk-based product with a reduced plasmin activity to an Ultra High Temperature heat treatment of 138° C. to about 180° C. for at least 3 seconds to provide a milk-based product exhibiting a fully inactivated plasmin activity.